The first memory I have of eating shrimp cocktail was in a restaurant on the Oregon coast. I must have been 5- or 6- years old and my parents and I had driven from Vancouver to enjoy a vacation amidst the crashing waves, barking sea lions, and tufted puffins. As a little girl, the words “shrimp cocktail” inspired great anticipation and excitement. A heaping pile of shrimp, accompanied by a sauce that combined two of my favorite condiments – ketchup and horseradish! To top things off, the waitress at the restaurant took a shine to my 5-year-old self and the stuffed bunny I was clutching on my lap. She became “my favorite waitress in the whole wide world” when she brought a bowl of carrot sticks for my furry friend.
Despite my fondness for this classic seaside dish and, I had never made it at home. If the whether is not warm enough for Grilled Shrimp with a Kick or you don’t have time to assemble Shrimp Scallion Dumplings, this is the perfect alternative. This recipe came, unabashedly plagiarized, from Fine Cooking Magazine. When I stuck my pinky into the sauce for a taste, I wondered why I had ever bothered to buy bottled cocktail sauce. Roasting with olive oil and garlic produced shrimp that were flavorful and succulent. My Oregon memories were successfully recreated. Now where is that stuffed bunny?
Please note that the photos do not reflect the amounts given in the recipe because I was making a smaller portion for my family to sample.
The cocktail sauce:
In a medium bowl, combine 1/2 cup ketchup, 1/2 cup chili sauce,
2 tablespoons grated red onion (using the large holes of a box grater), 1/2 teaspoon finely chopped jalapeño pepper, 3 tablespoons prepared horseradish, 2 teaspoons fresh lemon juice, and 1/8 teaspoons kosher salt. Stir well.
Cover and refrigerate until ready to use.
Preheat the oven to 450 degrees F. In a large bowl, combine 1 1/2 pounds jumbo shrimp (peeled and deveined, tails left intact) with 2 finely chopped cloves of garlic, 2 tablespoons extra-virgin olive oil, 1/2 teaspoons kosher salt, and 1/2 teaspoons freshly ground black pepper.
Spread the shrimp, in a single layer, on a large baking sheet.
Roast the shrimp for 3 minutes, turn the shrimp with tongs, and roast for a additional 2-3 minutes, until the shrimp are opaque and just cooked through.Place the shrimp in a dish, partially cover, and chill for about 1 hour. Serve with the cocktail sauce.
Other shrimp appetizers:
Cookin’ Canuck’s Grilled Shrimp with a Kick
Cookin’ Canuck’s Shrimp Scallion Dumplings
Cookin’ Canuck’s Grilled Shrimp & Pesto Pizza
Closet Cooking’s Thai Lemon Shrimp
Once Upon a Plate’s Wonton Shrimp Blossoms
Simply Recipe’s Chipotle Lime Bacon-Wrapped Grilled Shrimp
Bitchin’ Camero’s Garlic & Mint Shrimp
Garlic Roasted Shrimp with Jalapeño Cocktail Sauce Recipe
The Cocktail Sauce:
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 2 tablespoons grated red onion using the large holes of a box grater
- 1/2 teaspoon finely chopped jalapeño pepper
- 3 tablespoons prepared horseradish
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon kosher salt
The Cocktail Sauce:
- In a medium bowl, combine all of the cocktail sauce ingredients and stir well. Cover and refrigerate until ready to use.
- Preheat the oven to 450 degrees F. In a large bowl, combine shrimp with garlic, olive oil, salt, and pepper.
- Spread the shrimp, in a single layer, on a large baking sheet. Roast the shrimp for 3 minutes, turn the shrimp with tongs, and roast for a additional 2-3 minutes, until the shrimp are opaque and just cooked through.
- Place the shrimp in a dish, partially cover, and chill for about 1 hour. Serve with the cocktail sauce.